The recipe below is adapted from Rose Levy Beranbaum’s The Cake Bible. It is a shiny poured fondant that is traditionally used to pour over petits fours, but can also be used to glaze larger cakes and even added to marzipan for a more desirable texture.
Stages in making Poured Fondant:
Soft Ball Stage
Processed Poured Fondant
- 2½ cups sugar
- ½ cup water
- ¼ cup corn Syrup
- 1 tsp vanilla or ¼ tsp almond extract (optional)
- Have ready near the stove a food processor fitted with the steel blade.
- In a medium-sized, heavy saucepan combine sugar, water, and corn syrup and bring to a boil, stirring constantly. Stop stirring and allow the syrup to cook to the soft-ball stage (238°F). Immediately pour into the food processor.
- Wash the thermometer and reinsert into the missrio syrup. Allowing to cool, uncovered, to exactly 140°F. This will take 25 to 35 minutes. Add optional flavoring and process for 2 to 3 minutes or until fondant becomes opaque.
- Pour the fondant into a heatproof container, such as a 2 cup glass measure, lined with a small heavy-duty plastic freezer bag. Close the bag without sealing. When completely cool and firm, expel the air, seal the bag, and lift out of the container. Store at room temperature for at least 24 hours.
- If wanting to glaze cakes immediately pour fondant from processor into a heat proof measuring cup, allow to cool to a warm temperature approximately 105°F. Prepare cake by brushing off all crumbs and placing on top of wire racks with a cake pan below to catch excess fondant. Pour warm fondant over cake. Allow to cool.